Ray, A., Sinha, C., Berry, S., Dabas, J. K., & Sharma, A. K. (2025). Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi). Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132251384805. https://doi.org/10.1177/10820132251384805
Chicago ZitierstilRay, Arijit, Chitranayak Sinha, Sheetal Berry, Jitender Kumar Dabas, und Adesh Kumar Sharma. "Exploring the Impact of Various Processing Conditions and Fermentation Methods on the Selected Physicochemical Properties of Sweetened Dahi (misti Doi)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2025: 10820132251384805. https://dx.doi.org/10.1177/10820132251384805.
MLA ZitierstilRay, Arijit, et al. "Exploring the Impact of Various Processing Conditions and Fermentation Methods on the Selected Physicochemical Properties of Sweetened Dahi (misti Doi)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2025, p. 10820132251384805.